Research Progress on Alkaloids as Emerging Potential Risk Factors for Food Safety

LIU Hui; MU Tongna; LIN Li; GENG Jianqiang; JIANG Jie

doi:10.13386/j.issn1002-0306.2022070090

Volume 44 Issue 8

Apr. 2023

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Science and Technology of Food Industry > 2023 > 44(8): 485-494. > DOI: 10.13386/j.issn1002-0306.2022070090

LIU Hui, MU Tongna, LIN Li, et al. Research Progress on Alkaloids as Emerging Potential Risk Factors for Food Safety[J]. Science and Technology of Food Industry, 2023, 44(8): 485−494. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070090.

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Research Progress on Alkaloids as Emerging Potential Risk Factors for Food Safety

Beijing Institute of Food Inspection (Beijing Municipal Center for Food Safety Monitoring and Risk Assessment), Key Laboratory of Key Technologies of Major Comprehensive Guarantee of Food Safety for State Market Regulation, Beijing 100094, China

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Received Date: July 11, 2022
Available Online: February 10, 2023

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Abstract

Abstract

Alkaloids are a large class of secondary metabolites in plants with significant pharmacological activity. As the active ingredients of many Chinese herbal medicines, they have great application value in clinical medicine. However, most alkaloids have obvious toxic effects and can be transmitted into the human body through the food chain, becoming an emerging potential risk factor for public health. This article reviews the types, sources and analytical methods of high-risk toxic and harmful alkaloids in food, aiming to provide warnings and reference for the detection and research of toxic and harmful alkaloids and the policy formulation of relevant regulatory authorities.
- food,
- safty,
- alkaloids,
- potential risk,
- harmfulness

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References

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Science and Technology of Food Industry

Research Progress on Alkaloids as Emerging Potential Risk Factors for Food Safety

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